Bangladesh is located in the continent of Asia. It has China, and Bhutan to the north, India to the north, northeast and west, Myanmar to the southeast, Bay of Bengal to the south, and Nepal to the northwest.
The capital is Dhaka.
The official language is Bengali (Bengla).
The climate is considered to have a typical monsoon climate. The summer months are April to September, and the winter months are November to March. They receive heavy rainfall generally from June through September except in the west. The staples are rice, fish curry, lentil, meat, chicken, sweets, rice cakes, rice puddings and much much more (https://nijhoom.com/top-bangladeshi-food/#:~:text=Rice%20is%20the%20main%20Bangladeshi,from%20rice%20and%20cow%20milk).
https://www.britannica.com/place/Bangladesh
BANGLADESH GRILLED CHICKEN (https://www.kingsford.com/recipe/bangladesh-grilled-chicken/):
The marinade:
- 3 TBSP Greek yogurt
- 1 tsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp kosher salt
- 2 tsp red chili powder
The chicken:
- 4 whole chicken legs
- 1 C store-bought masala sauce
- Chopped fresh cilantro, for garnish
- Marinade the chicken. In a large bowl, mix together the yogurt, curry, turmeric, coriander, salt and chili powder. Rub all over the chicken until well coated. Cover and marinate for at least 1-2 hours, up to overnight, the longer the better.
- Build a charcoal fire on an outdoor grill for both direct and indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Close the grill lid and preheat to medium-high heat (about 450F). Brush the grill grate with oil.
- Remove the chicken from the marinade and place skin side down on the hottest part of the grill. Cover and cook for about 5-6 minutes on the skin side, or until you have good grill marks. Flip the chicken over, and brush with some of the masala and cook for another 2-3 minutes.
- Move the chicken to the cooler side and continue to cook for about 30 minutes, until chicken is cooked through. Baste with the masala every few minutes as the chicken cooks. Garnish with fresh cilantro. Serve hot.
NAAN (https://zuranazrecipe.com/garlic-naan/):
- 1-1/2 C All-purpose flour
- 1 tsp yeast
- ¼ tsp baking powder
- 1 TBSP butter (I used Ghee)
- ½ tsp salt
- 2 tsp sugar
- ¾ C warm milk
- 4 TBSP garlic, chopped
- 4 TBSP fresh coriander leaves, chopped
- In a bowl mix dry ingredient (flour, yeast, baking powder, salt, and sugar).
- Next add gently the warm milk little by little. Knead for 7-8 minutes and make soft dough.
- Keep the dough for an hour or until the dough becomes doubled.
- Divide the dough into 4 equal parts and roll the dough. Sprinkle one TBSP chopped garlic and chopped coriander on each bread. Again, roll it gently.
- Heat a pan on medium heat. Place the naan and cover it for 1 minute on low flame. Then remove the cover and turn the naan and keep it for ½ a minute.
- Pour the tsp of butter and remove from heat and keep the naan on a kitchen towel.
- Cover the naan until ready to serve. Serve hot immediately.
PAAL MITTAI / Milk Fudge (https://gayathriscookspot.com/2018/04/paal-mittai-milk-fudge-indian-sweet-recipes/):
- 3 C milk
- ¼ C Semolina
- ½ C Ghee
- ½ tsp Cardamom powder
- 2 C sugar
- In a heavy bottomed pan mix milk, sugar, semolina, ghee and cardamom powder.
- Bring it to a boil. Reduce the flame and keep on stirring until the mixture becomes a mass and starts leaving ghee and leaves the sides of the pan (about 30 minutes if using a saucepan).
- Grease a tray with ghee and pour the mixture into it. Garnish with chopped pistachios.
Allow it to cool completely before slicing it.
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